I love, love, love this pizza dough recipe. I love the combination of the honey and the whole wheat. I love that this pizza dough is fluffy and tender. I love that because I don’t use all whole wheat flour, the dough it still has some chew to it (thanks to the gluten in the all-purpose flour). But if you’re into a super chewy New York style crust (which I also love) this might not be the recipe you’re looking for. That said – this is my favorite pizza dough.
It’s also pretty versatile… works so well for traditional pizzas or rolled thin for crispy flatbreads. But I also bake it in a sheet pan with garlic and herb butter and it makes insanely fluffy breadsticks… Not to mention it works out perfectly for my kids’ favorite mini pizzas.
This recipe makes a huge batch – easily 3-4 large-sized pizzas. It freezes so well too! I figure if I have out the mixer, and I am messing with a bunch of dough… why not make lots? I usually cut the dough in half – each “half” will actually make two pizzas. And then I divide up one of the halves into 4 smaller portions for the freezer. Confusing, huh? 😉 We use the smaller portions for stromboli, thin crust flatbreads, or a couple of mini pizzas for the kids.
- 2 cups warm water
- 4 1/2 teaspoons yeast
- 4 tablespoons honey
- 4 tablespoons olive oil
- 2 cups all-purpose flour, plus another 1/2 - 1 cup to add if the dough is too sticky
- 2.5 cups whole wheat flour
- 2 teaspoons salt
- Add the warm water, honey and olive oil to the bowl of your mixer and then sprinkle the yeast on top. Give it a quick stir to blend and then let it sit for 10 minutes. It's going to look like this when it is ready.
- Combine the all-purpose flour, whole wheat flour, and salt. And add the flour mixture to the bubbly yeast mixture about a cup at a time. Make sure you only pull the lever on your mixer to low speed while you're adding the dry ingredients or else you'll be covered in flour!
- Keep adding the flour until the dough is still sticky, but no longer sticks to the sides of the bowl like you see above, but starts to pull away and form a nice round dough ball. Usually takes about 4 minutes.
- Flour your hands and turn the sticky dough out onto a flour covered surface or non-stick surface (I love my Roulpat for this). Sprinkle the ball of dough with a little flour.
- Time to start kneading! I usually knead my dough about a minute. Whenever you get a nice round smooth (and large!) ball of dough, you are ready to stop.
- If you are cooking right away, divide the dough into 3-4 balls and set aside in a bowls coated with olive oil. The dough will need to rise for about 45 minutes. If you are freezing, can be divided up into smaller portions for the freezer.
- Preheat the oven 425 degrees.
- Roll out risen dough on a floured surface to whatever thickness you desire. Carefully transfer to baking sheet and top however you'd like.
- Bake for 11-16 minutes. Note:It depends on how thick your dough is and what pan you use. But just keep checking your pizza until you're happy with it!
- Coat ziplock quart-sized bags with olive oil, then add one dough ball to each bag. Seal the bags tightly. Pizza dough should last 2-3 months in the freezer.
- Thaw in the refrigerator for 8 hours to overnight depending on the size of your dough ball. You may have to open the bag to allow the dough to expand.
- Roll out the dough on a floured surface to your desired thickness, choose your toppings, and bake as noted above.